Spicy Thai Red Curry with Chicken (Print View)
Aromatic Thai curry featuring tender chicken, fresh vegetables, and creamy coconut red curry sauce with perfect heat and flavor balance.
# What You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup snow peas, trimmed
04 - 1 medium carrot, julienned
05 - 1 small onion, sliced
06 - 2 tablespoons bamboo shoots, optional
→ Curry Base
07 - 2 tablespoons vegetable oil
08 - 3 tablespoons Thai red curry paste
09 - 13.5 fluid ounces coconut milk
10 - 0.5 cup chicken stock
11 - 1 tablespoon fish sauce
12 - 1 tablespoon gluten-free soy sauce
13 - 1 teaspoon brown sugar
14 - Juice of 1 lime
→ Aromatics and Garnish
15 - 2 kaffir lime leaves, optional
16 - Fresh Thai basil leaves for garnish
17 - Fresh cilantro for garnish
18 - 1 red chili, thinly sliced, optional
19 - Steamed jasmine rice for serving
# Method:
01 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until softened.
02 - Stir in Thai red curry paste and cook for 1 minute until fragrant.
03 - Add chicken pieces, stirring to coat evenly in curry paste. Cook for 3 to 4 minutes until lightly browned.
04 - Pour in coconut milk and chicken stock. Add fish sauce, soy sauce, brown sugar, and kaffir lime leaves if using. Stir thoroughly to combine.
05 - Bring to a gentle simmer. Add bell pepper, snow peas, and carrot. Simmer for 8 to 10 minutes until chicken is cooked through and vegetables are tender-crisp.
06 - Taste and adjust seasoning with additional fish sauce or sugar as needed. Stir in lime juice and remove from heat.
07 - Serve hot, garnished with Thai basil, cilantro, and fresh chili slices. Accompany with steamed jasmine rice.
# Insider Tips:
01 -
- The sauce achieves that perfect silky consistency that restaurant curries have – I discovered the secret is simmering slowly rather than rushing it.
- You can adjust the heat level without compromising flavor, making it perfect for both spice-lovers and those who prefer things milder.
02 -
- I once rushed the simmering stage and ended up with tough chicken and raw vegetables – patience truly pays off with this dish.
- Adding the lime juice at the very end rather than cooking it preserves its bright flavor that would otherwise disappear with heat.
03 -
- If you cant find kaffir lime leaves, add a teaspoon of lime zest along with the juice for a similar aromatic quality.
- The curry actually tastes even better the next day after the flavors have had time to meld, making it perfect for meal prep.